As it is with many brewers, my brewing has evolved over the years. I actually moved back inside.

These days I mash in my 30qt turkey fryer pot on an electric stove. By doing so I can easily run step mashes (Hochkurz, i.e. 63 C –> 70 C –> 76 C, is my favorite) and don’t have to worry about getting the strike water temp just right. I have been able to do back-to-back batches with only 1% wort fermentability difference. I only have to stir during heating and rest the mash wrapped in blankets during the rests. I then use my old MLT as just LT and batch sparge.

Boiling is done in the same 30qt pot on the deck.

Brewing inside allows me to brew at night (I can easily start at 7 and pitch by midnight which includes a pretty long whirlpool rest in ice water) and watch the kids.

One thing I do since I mash in a cooler is is I use a "bucket heater" and a Digital Johnson controller w/thermowell. Set my mash-in temp the night before and get my water ready so I can just dough-in first thing the next AM after a cup of coffee or three. Works like a champ!!

I have 3 techniques- extract w/ steeping grains for when time's tight, although with batch sparging I've been able to knock off batches in 4 hrs- 5 gal All grain: I have a 10-gallon brewpot that I'll heat my strike water in. Mashing in a 7-gal gott cooler. Water for batch sparging is heated in my "original" 3.5 gallon brewpot. - 10 gal All Grain: I use my 10-gallon brewpot (w/ false bottom) as a mash tun, use the 7-gal gott cooler as a HLT, and the kettle is a converted keg. It's kinda nice that several of my vessels can do double duty depending on the need.I'll post pictures sometime.

i'm doing 5 gallon extract with grains batches currently. propane burner and ten gal. stainless brew kettle with the ball valve (i guess that's what it's called). i brew just outside my garage on the back of my house so i can listen to music while i brew.

i hope to make the jump to all grain in the next few months just to have some more control over the beers.

I normally brew 10 gallon batches, batch sparge and always outside. Brewing is a great excuse for me to be outdoors. I like in the south though so the weather cooperates.

I am in the process of building an electric system that I will unveil it here in a few weeks or so.

I can't wait to see the new system major. I'm in the process of building a Brutus 10 system .It will be a few months before it's complete.

Right now..I have a 15 gallon keggle for my kettle and a cooler for a mash tun. It's similiar to Denny's system.

This one is based on the Brutus X too, kinda. We are actually going gas first and then intstalling the electric as we go. We are testing it tomorrow. I will give a little hint - it uses three 55 gallon stainless steel drums.

All grain brewer using a 70 qt Coleman Xtreme cooler for a mashtun. I setup my walkout basement, aka mancave, to do my mash and setup my Bayou Classic burner just outside. I have my TV, DVD player, and PC ( for playing Brewing Network podcasts while I brew ). Basically the family doesn't see me for 5-6 hours on brewday.

I normally brew 10 gallon batches, batch sparge and always outside. Brewing is a great excuse for me to be outdoors. I like in the south though so the weather cooperates.

I am in the process of building an electric system that I will unveil it here in a few weeks or so.

I can't wait to see the new system major. I'm in the process of building a Brutus 10 system .It will be a few months before it's complete.

Right now..I have a 15 gallon keggle for my kettle and a cooler for a mash tun. It's similiar to Denny's system.

This one is based on the Brutus X too, kinda. We are actually going gas first and then intstalling the electric as we go. We are testing it tomorrow. I will give a little hint - it uses three 55 gallon stainless steel drums.